Microorganisms in Functional Foods
A special issue of Microorganisms (ISSN 2076-2607). This special issue belongs to the section "Food Microbiology".
Deadline for manuscript submissions: 31 May 2024 | Viewed by 2308
Special Issue Editor
Interests: fermentation; microbiology; bacteriology; starter cultures; probiotics; food microbiology; food spoilage
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
The science of functional foods has recently gained momentum in response to the changing health status in industrialized countries. Functional microorganisms and health benefits represent a binomial with great potential for fermented functional foods. The health benefits of fermented functional foods are expressed either directly through the interactions of ingested live microorganisms with the host (probiotic effect) or indirectly through the uptake of microbial metabolites synthesized during fermentation (biogenic effect). Apart from their nutritional profile, functional foods have the ability to provide humans with a healthy immune system. This happens only when the food is administered in an effective amount that can be biologically active. Lactic-acid-producing bacteria, which are thought to have beneficial properties such as improved lactose digestion and resistance to pathogens, are common probiotics. Prebiotics are non-digestible food components (e.g., oligosaccharides) that are selectively fermented in the large intestine. Prebiotics have been used for genus-level changes and do not have the difficulties with survivability that probiotics can have. Other strategies include the use both technologies together (as synbiotics). Future perspectives that allow for a more comprehensive description of gut biodiversity and close monitoring of changes in response to diet will help determine the role of probiotics, prebiotics, and synbiotics in health promotion.
The aim of this Special Issue is to provide a collection of articles that showcase the current research on “Microorganisms in Functional Foods". As Guest Editors of this Special Issue, we invite you to submit research articles, review articles, and short communications related to this topic.
Prof. Dr. Jadranka Frece
Guest Editor
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Microorganisms is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2700 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- functional food
- probiotics
- prebiotics
- fermentation
- food microbiology
- health promotion
- gut diversity
Planned Papers
The below list represents only planned manuscripts. Some of these manuscripts have not been received by the Editorial Office yet. Papers submitted to MDPI journals are subject to peer-review.
Planned submission
Author:Jadranka Frece
Short Summary: By using probiotic bacteria isolated from fruit in the fermentation of fruit extracts, an effort is being made to develop innovative functional products that would be more attractive to consumers with their appearance, taste and biological value, while ensuring benefits for their health. In this work, the probiotic characterization of two strains of lactic acid bacteria isolated from strawberry (Fragaria ananassa × Duch.) cultivar 'Albion' was carried out. On the basis of high survival in simulated conditions of the gastrointestinal system and high ability to form biofilms, the Lactiplantibacillus plantarum DB2 strain was selected for the fermentation of water extract of Strawberry tree (Arbutus unedo L.), which was then microencapsulated and lyophilized with the aim of extending shelf life and preserving functional properties. Both tested strains proved to be safe for use. The fermentation of the water extract of strawberry tree was successfully carried out, while the antioxidant activity of the obtained ferment was retained (80%). After microencapsulation and lyophilization, about 50% of the antioxidant activity was maintained in the case of the unfermented extract and about 20% in the case of the fermented extract.
